Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Daikon | not in our table | 0 |
| Wasabi | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 sheet nori
- daikon, peeled and sliced into two 7 inch (175 mm) long thin strips
- 1 1/3 cup cooked sushi rice
- 1 tsp sesame seeds
- Namida® Wasabi paste to taste for the sushi plus additional as an accompaniment if desired
- soy sauce as an accompaniment
- pickled ginger as an accompaniment if desired
- Salt
- =
Directions
1) Sprinkle daikon strips lightly with salt. Let stand for 15 minutes.
2) Rinse daikon with cold water and pat dry.
3) Cut nori sheet in half.
4) Place half sheet of nori, shiny side down, on bamboo mat or plastic sheet.
5) Spread 2/3 cup of cooked sushi rice evenly on nori sheet.
6) Place sesame seeds in a small frying pan over medium heat. Cook, shaking pan until seeds lightly browned, about 3 to 4 minutes.
6) Spread a thin film of wasabi paste down centre of rice, sprinkle with browned sesame seeds, top with a strip of daikon, and roll sushi
into a cylinder.
7) Press bamboo mat or plastic sheet around rolled sushi to seal the edges.
8) Repeat steps 2 to 7 to make a second roll.
9) Place sushi on a cutting board, slice each roll into 6 pieces.
10) Serve with wasabi paste, soy sauce, and pickled ginger.